goose breast

Turn the goose breast up and brown it for 30 minutes, uncovered.

Rub the goose breast all over with rock salt.

He bit delicately into a strip of goose breast.

Arrange the goose breast around the leg with the warm grapes, walnuts and shallots.

Pour off the fat from the goose breast roasting tray (keep it to roast potatoes another day).

So was smoked goose breast accompanied by white beans and a glittering handful of pomegranate seeds.

As best I can tell, goose breast carpaccio isn't all the rage in St. Petersburg, but maybe it should be.

Fresh figs can be sliced or quartered and served with prosciutto, smoked goose breast or cheese.

Among Jewish Romanians, goose breasts were commonly made into pastrami because they were inexpensive.

Smoked goose breast, raw, thinly sliced and tasting a lot like ham, is admittedly an acquired taste, one I could acquire quite easily.

Turn the goose breast side up and continue roasting 1 hour longer for an unstuffed bird, 1 1/2 hours for a stuffed one.

Tom Collins, the head chef at Bistrotheque, oversees the menu, which features grilled goose breast, game pie and Christmas pudding.

The original pastrami in Southern Romania or Hungary was probably more cured and smoked goose breast than it was beef.

And there are German dishes: herring salad, schinken and strawberries, smoked goose breast and Vienna rostbraten.

The five-course $49.95 meal will feature Mitchelton Vineyards' Australian wines and an entree of wild goose breast with truffle sauce.

Another delicacy on the buffet table, exquisitely sweet smoked Canada goose breast, was a result of Giller's expedition to upstate New York the week before.

Other, less common fillings, especially nowadays, include eel (and are then called ålakakor instead of the usual kroppkakor), baltic herring and smoked goose breast .

There was debate about whether that was the best dish or the following one - a sliver of free-range goose breast with little circles of saffron gnocchi.

Selfridges is now selling confit legs and smoked goose breast, and chef-charcutiers such as Jason Freedman, of The Minnis, near Margate, are smoking their own.

As Mr. De Jesús relished the goose breast, Ms. Burns and Ms. Dacal reminded him of his daily battle against acid reflux.

Traditional dishes and local ingredients are being revived across the city: a good place to sample them is in Spajza restaurant, which specialises in hearty home-cooking, such as smoked goose breast with truffles.

Over a lunch of duck and goose foie gras with truffles and roast goose breast for a main course, Mr. Plassard passes review on all the developments buffeting the industry.

Goose breasts may be cut in half-inch thick slices across the grain, dusted with salt and pepper, rolled in flour and seared in butter, margarine or cooking oil in a frying pan.

But the seafood soup had plenty of solids, the roast lamb fillet with garlic and tarragon was delish, and the wild goose breasts with port-marinated pear and red berries was wonderful.

Mr. Batali, in his fourth year of experimenting with cured meats that include prosciutto and goose breast, prefers restraint in seasoning his salamis, to allow what he calls the porkiness to shine through.